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ID 118602
Author
Kusunoki, Shintaro Tokushima University
Fukuda, Takako Tokushima University
Maeda, Saori Tokushima University
Keywords
Electroencephalogram
Theta frequency
Low-beta frequency
Feeding behavior
Emotion
Content Type
Journal Article
Description
Feeding behaviors may be easily affected by emotions, both being based on brain activity; however, the relationships between them have not been explicitly defined. In this study, we investigated how emotional environments modulate subjective feelings, brain activity, and feeding behaviors. Electroencephalogram (EEG) recordings were obtained from healthy participants in conditions of virtual comfortable space (CS) and uncomfortable space (UCS) while eating chocolate, and the times required for eating it were measured. We found that the more participants tended to feel comfortable under the CS, the more it took time to eat in the UCS. However, the EEG emergence patterns in the two virtual spaces varied across the individuals. Upon focusing on the theta and low-beta bands, the strength of the mental condition and eating times were found to be guided by these frequency bands. The results determined that the theta and low-beta bands are likely important and relevant waves for feeding behaviors under emotional circumstances, following alterations in mental conditions.
Journal Title
The Journal of Physiological Sciences
ISSN
18806546
18806562
NCID
AA12129145
Publisher
BioMed Central/Springer Nature
Volume
73
Start Page
2
Published Date
2023-03-03
Rights
This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
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DOI (Published Version)
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language
eng
TextVersion
Publisher
departments
Oral Sciences
Bioscience and Bioindustry